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Easy Skillet Shepherd’s Pie

Ingredients

  • 1/2 (750 g) bag McCain Red Skin Potato Wedges, about 3 cups
  • 1 tbsp (15 mL) Western Family olive oil
  • 1 1/4 lb (375 g) lean ground beef
  • 1/4 tsp (1 mL) each salt and pepper
  • 1/2 tsp (2 mL) dried oregano
  • 1/2 onion, chopped
  • 1 red pepper, chopped
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) Western Family Organics tomato paste (no salt)
  • 1 cup (250 mL) Western Family frozen mixed vegetables (carrot, peas, corn, green beans)
  • 3/4 cup (180 mL) Western Family beef broth
  • 1/4 cup (60 mL) Western Family Original barbecue sauce
  • 1 tsp (5 mL) Western Family Dijon mustard
  • 1/2 cup (125 mL) Western Family triple Cheddar shreds
  • Green onions or Western Family Organics parsley, for garnish

Directions

  1. Cook wedges according to package directions. Meanwhile, heat oil in ovenproof high-sided 9-inch skillet set over medium-high heat. Add beef, salt, pepper and oregano. Cook, stirring often, for 5 to 8 minutes or until browned.
  2. Stir in onion, red pepper and garlic. Cook, stirring occasionally, for 5 to 8 minutes or vegetables are until tender. Stir in tomato paste and cook for 1 minute. Stir in the mixed frozen vegetables, beef broth, barbecue sauce and mustard; bring to a boil. Cook for 3 to 5 minutes or until thickened slightly.
  3. Preheat broiler to high. Scatter or arrange potato wedges on top. Sprinkle with cheese. Broil for 2 to 3 minutes or until cheese melts.

Tip

  • To make individual servings, divide the meat mixture into 4 mini cast iron skillets. Arrange potato wedges and cheese overtop and broil as directed above. 
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Easy Skillet Shepherd’s Pie

Ingredients

  • 1/2 (750 g) bag McCain Red Skin Potato Wedges, about 3 cups
  • 1 tbsp (15 mL) Western Family olive oil
  • 1 1/4 lb (375 g) lean ground beef
  • 1/4 tsp (1 mL) each salt and pepper
  • 1/2 tsp (2 mL) dried oregano
  • 1/2 onion, chopped
  • 1 red pepper, chopped
  • 2 cloves garlic, minced
  • 1 tbsp (15 mL) Western Family Organics tomato paste (no salt)
  • 1 cup (250 mL) Western Family frozen mixed vegetables (carrot, peas, corn, green beans)
  • 3/4 cup (180 mL) Western Family beef broth
  • 1/4 cup (60 mL) Western Family Original barbecue sauce
  • 1 tsp (5 mL) Western Family Dijon mustard
  • 1/2 cup (125 mL) Western Family triple Cheddar shreds
  • Green onions or Western Family Organics parsley, for garnish

Directions

  1. Cook wedges according to package directions. Meanwhile, heat oil in ovenproof high-sided 9-inch skillet set over medium-high heat. Add beef, salt, pepper and oregano. Cook, stirring often, for 5 to 8 minutes or until browned.
  2. Stir in onion, red pepper and garlic. Cook, stirring occasionally, for 5 to 8 minutes or vegetables are until tender. Stir in tomato paste and cook for 1 minute. Stir in the mixed frozen vegetables, beef broth, barbecue sauce and mustard; bring to a boil. Cook for 3 to 5 minutes or until thickened slightly.
  3. Preheat broiler to high. Scatter or arrange potato wedges on top. Sprinkle with cheese. Broil for 2 to 3 minutes or until cheese melts.

Tip

  • To make individual servings, divide the meat mixture into 4 mini cast iron skillets. Arrange potato wedges and cheese overtop and broil as directed above.